It seems some are having some problems in understanding the Tomatoe ?
Use a refractometer to determine the Brix of it and this may help you then determine the Quality of it ?
The Higher the brix the better !
The lower the brix the Poorer it is going to be !
Cooking is not going to make "JUNK" any better !
But, a Fresh Top Quality Highly Mineralized Tomatoe is very good Raw !
And when you cook a tomatoe, good Quality or Bad Quality, this may Cause it to Cause the body to become more Acidic, "any" way you want to cut it !
So, instead of argueing about it, "WHY" don't you test it out for yourself and learn the Truth of the matter !
Smile Tis your choice.